One of my favorite British historical beers is Fullers ESB. As I am bored out of my skull waiting for some test results, I have done a bit of research, and found this on the interwebs, and it seems to be pretty well thought out. http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-an-esb-extra-specialstrong-bitter/ From this article, I have put this recipe together, and wonder what the good people on BF think. https://www.brewersfriend.com/homebrew/recipe/view/1023515/esb Here is a recent picture of the commercial brew. Thinking it will need a good long cold crash, but I also suspect that the commercial version is filtered.